To get a head start on this recipe from Chef Michael Solomonov, prepare the gefilte fish mixture and form into balls a day in advance, then refrigerate overnight.
For the gefilte fish:
- 1 lb. ground halibut
- 1 Tbs. salt
- 1 shallot, cut into small dice
- 1/3 cup chopped fresh flat-leaf parsley
- 1 tsp. turmeric
- 1 egg
- 1/2 cup matzo meal
- 1/4 cup canola oil
- 1 yellow onion, cut into small dice
- 2 garlic cloves, thinly sliced
- 1 carrot, cut into small dice
- 1 cup sherry vinegar
- 1/2 cup water
- 1/2 cup sugar
For the artichokes:
- 4 large artichokes
- 2 Tbs. olive oil
- 1 yellow onion, slivered
- 4 garlic cloves, slivered
- 1/4 cup white wine vinegar
- Salt, to taste
For the fiddleheads:
- Canola oil for frying
- 1/2 cup all-purpose flour
- 1 1/2 tsp. cornstarch
- 1/4 tsp. salt, plus more, to taste
- 3/4 cup seltzer water
- 1/2 lb. fiddleheads, trimmed and washed
- Fresh cilantro leaves for garnish
To prepare the gefilte fish, in a bowl, combine the ground halibut, salt, shallot, parsley, turmeric, egg and matzo meal and stir to mix well. Form into sixteen 1-oz. balls and place on a baking sheet. Cover with plastic wrap and refrigerate overnight.
The next day, in a sauté pan over medium-high heat, warm the oil until it ripples. Working in batches, add the fish balls and cook until browned on all sides. Transfer to a baking dish. Add the onion, garlic and carrot to the sauté pan and cook, stirring frequently, until softened, about 3 minutes. Add the vinegar, water and sugar and bring to a boil, stirring to dissolve the sugar. Simmer until the liquid is slightly reduced. Pour the liquid over the fish balls and let stand at room temperature for 1 hour, then cover and refrigerate until ready to serve.
To prepare the artichokes, preheat an oven to 300°F. Working with 1 artichoke at a time, remove the outer leaves. Using a spoon, scoop out the fuzzy choke. In a deep, ovenproof sauté pan, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft. Add the vinegar and season with salt. Arrange the artichokes, stem end up, on top of the onion mixture and cover the pan with the lid. Transfer to the oven and bake until the stems are soft, about 1 hour. Remove the artichokes from the pan and discard the onion mixture. Remove the remaining leaves until only the heart remains. Slice each artichoke heart lengthwise into 4 slices. Set aside.
To prepare the fiddleheads, in a deep sauté pan, heat oil to 350°F on a deep-frying thermometer. In a bowl, stir together the flour, cornstarch and the 1/4 tsp. salt, then whisk in the seltzer water. Dip the fiddleheads into the batter, coating them completely, and fry until crispy. Drain on paper towels. Season lightly with salt.
To assemble, insert a toothpick through 1 fish ball, 1 artichoke slice and a fiddlehead, and spoon some of the sauce from the fish on top. Garnish with cilantro and serve immediately. Serves 16.
Adapted from a recipe by Chef Michael Solomonov, Zahav, Philadelphia.